Swedish Meatballs
Servings 5
Ingredients
### Meatballs:
- 1 pound ground beef 85/15
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup grated yellow onion
- 1 to 2 tablespoons finely chopped parsley
- 1 tablespoon olive oil for cooking
### Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 2 tablespoons cream cheese or sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow or Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt plus more to taste
- Pinch of nutmeg
- 1 tablespoon finely chopped parsley for garnish
Instructions
- In a medium bowl, mix together the ground beef, garlic, paprika, allspice, salt, black pepper, egg, panko breadcrumbs, grated onion, and parsley until well combined.
- Shape the mixture into small round meatballs, about 3 tablespoons each.
- Heat a large skillet or pan over medium-high heat and add a drizzle of olive oil.
- Place the meatballs in the pan, leaving some space between each. Let them sear for about 3 to 4 minutes on one side, then rotate to brown the other side.
- Reduce the heat to low and cook the meatballs through until they reach an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer them to a plate.
- In the same pan used for the meatballs, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Cook for 2 to 3 minutes.
- Pour in the beef broth, heavy cream, cream cheese or sour cream, Worcestershire sauce, mustard, black pepper, salt, and nutmeg. Mix until smooth and bring to a light boil to thicken.
- Continuously whisk the sauce until it thickens. Taste and adjust seasoning as needed.
- Add the meatballs back into the sauce and garnish with parsley. Serve warm over rice, egg noodles, or mashed potatoes.